Cook dried
black eyed peas in three cups water with 1-2 inch strip of kombu for
60-90 minutes. Check after 60 minutes. Kombu and bay leaf help
make beans easier to digest, and kombu adds important minerals.

Place quinoa,
2 cps. water or bouillon** and small pinch of unrefined sea salt
in a pot. Bring to a boil, cover and simmer 30-35 minutes until
liquid is absorbed. Place quinoa in a bowl and allow to cool.

Cook corn in
a pot of boiling, salted water 5-7 minutes. Cool and cut corn
from cobs.

Steam kale
7-8 minutes and cool. Steam broccoli one minute and allow to
cool. Run cold water over the vegetables to stop the cooking
process.

She
is a former natural foods chef and caterer, and taught hundreds of
vegan, macrobiotic, and whole foods cooking classes in the 80's and 90's. In
1985 she founded Whole Health Resources, the premier Holistic Health
Center in Pittsburgh. WHR's mission is to promote the healing and
development of body, mind and spirit; and to teach an
understanding of the relationship between diet, attitudes,
mind/emotions, lifestyle and wellness.